Mother’s Day | A cake for mom

What if, this weekend, we baked a cake for the one who cooked for us so often? Laura Beaulé, creator behind Dash of Honey, who has just published her recipe book Laura’s wayoffers us this perfect recipe that is sure to please!


Posted at 2:10 a.m.

Updated at 11:00 a.m.

Simply a love of cooking

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PHOTO MARTIN CHAMBERLAND, THE PRESS

Laura Beaulé

“This cake is simply exquisite. This recipe is the one that required the most testing. I wanted the cake to have a perfect texture, to be delicious, but not too sweet,” Laura Beaulé told us when we met.

We can attest to this: this incredibly creamy cake is delicious, we devoured it, the photographer and I! “Pistachios, with honey and mascarpone, go well together, it’s a good mix. When you bake, you realize that everything is more complex, you really have to have the right dosage, a small modification can have a big impact on the final result! », adds the cooking enthusiast.

Young mother of little Margot aged 18 months, Laura can’t wait to be able to cook with her. “She is very curious, she imitates me when I cook, it’s a real pleasure to see her,” says the founder of the website Dash of Honey.

Laura Beaulé discovered her passion for cooking around ten years ago, when she moved into an apartment.

“I had to cook out of necessity and I really got the bug. I watched YouTube videos and many TV shows to learn the different techniques and flavor combinations. I took inspiration from British chef Jamie Oliver, from American Molly Baz, and then I invited my friends over for dinner to get feedback on my recipes. » Over the years, travels – to Spain, Greece and Italy, among others – have also been a great Source of inspiration for discovering new flavors.

During the pandemic, she started sharing her recipes on social media, and in 2021 she launched her website Dash of Honey, where there are now more than 400 recipes.

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PHOTO SYLVIE LI, PROVIDED BY ÉDITIONS CARDINAL

Laura Beaulé with her partner and their daughter Margot

This first book simply titled Laura’s way brings together 100 very varied recipes, from brunch to dinner, including aperitifs, snacks and desserts. She focuses on simple recipes, healthy and delicious dishes that require few steps and that can be cooked every day: fish tacos, focaccia, frittata, crispy coconut shrimp, miso and maple salmon, lasagna with squash, paella, ramen soup, energy balls, pear crisp… “This book is aimed at everyone, both families and young people who like easy, quick, nutritious and tasty recipes. There is something for every taste ! », she believes.

Laura Beaulé realizes that eating habits are changing and that younger generations prefer vegetarian recipes. “You have to learn how to cook tofu and legumes, that’s what I’m often asked. What people look for most are easy recipes, where all the ingredients can be found at the grocery store. Whether it’s for an aperitif, dinner or brunch for Mother’s Day, there are plenty of ideas in the book that will make your life easier! Because cooking is a pleasure. Happy Mother’s Day ! », she concludes, all smiles.

Visit the Dash of Honey website

Laura's way

Laura’s way

Laura Beaulé

Cardinal Editions

200 pages

Pistachio, mascarpone and honey cake

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PHOTO MARTIN CHAMBERLAND, THE PRESS

Pistachio, mascarpone and honey cake by Laura Beaulé

Preparation: 25 minutes

Cooking time: 45 to 55 minutes

Yield: 10 to 12 servings

Ingredients dry

  • 1 cup shelled unsalted pistachios
  • 2 cups all-purpose white flour
  • 2 tbsp. teaspoon baking powder
  • 1/2 tsp. teaspoon baking soda
  • 1/2 tsp. teaspoon of salt

Wet ingredients

  • 3 eggs, at room temperature
  • 1/2 cup mascarpone, at room temperature
  • 3/4 cup olive oil
  • 1 1/4 cup sugar
  • 1/2 cup of cow’s milk or vegetable drink
  • 1 C. teaspoon almond extract
  • 2 tbsp. teaspoon vanilla extract

Ingredients for the frosting

  • 1 cup mascarpone, at room temperature
  • 1/4 cup honey
  • 1/2 to 3/4 cup icing sugar

Ingredients for toppings

  • Unsalted pistachios, shelled, crushed or roughly chopped
  • Honey

Preparation

  • >Grind the pistachios and mix the dry ingredients.>

    PHOTO MARTIN CHAMBERLAND, THE PRESS

    Grind the pistachios and mix the dry ingredients.

  • >Add the dry ingredients to the wet ingredients.>

    PHOTO MARTIN CHAMBERLAND, THE PRESS

    Add the dry ingredients to the wet ingredients.

  • >Preparing the icing>

    PHOTO MARTIN CHAMBERLAND, THE PRESS

    Preparing the icing

  • >The cooled cake is ready to decorate!>

    PHOTO MARTIN CHAMBERLAND, THE PRESS

    The cooled cake is ready to decorate!

  • >Drizzle with icing…>

    PHOTO MARTIN CHAMBERLAND, THE PRESS

    Drizzle with icing…

  • >…and the final touch, pistachios and honey!>

    PHOTO MARTIN CHAMBERLAND, THE PRESS

    …and the final touch, pistachios and honey!

1/6

  • 1. Preheat oven to 350°F. Grease a 9- or 10-inch round baking pan with a removable bottom and line the bottom with parchment paper.
  • 2. In a food processor, grind the pistachios for about 2 minutes or until very fine.
  • 3. Mix dry ingredients. In a large bowl, mix together crushed pistachios, flour, baking powder, baking soda and salt. To book.
  • 4. Mix wet ingredients. In another large bowl, whisk the eggs. Add the mascarpone and olive oil, and whisk until smooth. Stir in the sugar, milk, almond extract and vanilla extract.
  • 5. Incorporate the dry ingredients into the wet ingredients. With a spatula, mix until you obtain a homogeneous paste.
  • 6. Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool completely.
  • 7. Prepare the icing. Using an electric mixer or a whisk, beat the mascarpone for 30 seconds. Stir in honey and 1/2 cup confectioners’ sugar. If the icing is too runny, add a little more icing sugar.
  • 8. Spread frosting over completely cooled cake and garnish with crushed pistachios. Reserve in the fridge until ready to serve.
  • 9. When serving, add a generous drizzle of honey to the glaze.
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